Gluten-Free, Refined Sugar-Free Pizzelle Cookies
Our personal histories are what makes our tiny but powerful team special. Caitlin has a love of cooking and baking that stretches back many generations. Here, she adapted her Nana’s recipe to suit our modern approach to baking with gluten-free flour and Just Date Sugar. It’s such a joy when these recipes turn out just right with new ingredients. If ever you come across a pizzelle maker (or maybe you’ll be inspired to get one!) try this recipe to enjoy these delicate, heavenly cookies.
1/2 cup + 2 tbsp olive oil
2/3 cup date sugar
1 1/2 cups 1:1 GF flour
1 tsp baking powder
1 tsp lemon extract
1 tsp almond extract
(Or your choice of flavor)
Mix flour and baking powder together. In another bowl mix olive oil, sugar, eggs and extracts. Sift in the flour and powder and using either a wooden spoon or your hands form into a dough.
When your pizzelle maker is hot, put a kiwi sized ball in each side and press down for 1 1/2 minutes. (You may need to experiment with the time to get it right.) Peel the cookies out gently with a fork and let cool before stacking. Enjoy with tea or coffee - perhaps an espresso??
Adapted from a recipe by Alma (Juliano) O'Brien by Caitlin Heinz